All About Fresh parsley
Your complete guide to fresh parsley - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Fresh parsley Last?
Storage times and freshness tips for fresh parsley in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw in Refrigerator1-2 weeks
Signs of Spoilage
Yellowing or browning of leaves, wilting, limp texture, sliminess on stems or leaves, presence of mold (fuzzy white, gray, or black spots), sour or unpleasant odor.
How to Check
Visually inspect for vibrant green color; any significant discoloration (yellow, brown, black) indicates spoilage. Touch the leaves and stems – fresh parsley should be crisp and firm; if it's limp, squishy, or slimy, it's past its prime. Smell the parsley; it should have a clean, herbaceous aroma. A strong, sour, or 'off' smell is a clear sign of spoilage. Do not consume if mold is present.
Storage Tips
To maximize freshness: Trim about an inch off the stem ends, place the parsley upright in a glass or jar with an inch of water, and cover loosely with a plastic bag. Refrigerate and change the water every 1-2 days. Alternatively, wash, dry thoroughly (a salad spinner works great), wrap loosely in a damp paper towel, and place in a sealed plastic bag or airtight container in the crisper drawer.
Frozen6-9 months
Signs of Spoilage
Significant freezer burn (leaves appear dry, discolored gray/brown, or brittle), strong 'freezer' odor, complete loss of vibrant green color even when frozen.
How to Check
Visually inspect for excessive ice crystals or large areas of gray/brown discoloration, which indicate freezer burn and degraded quality. While generally safe past this duration, quality will diminish significantly. After thawing, the texture will be very soft and limp; if it's unusually slimy or has an off-odor, discard.
Storage Tips
To freeze: Wash and thoroughly dry the parsley. You can either chop it finely and freeze in ice cube trays with a little water or olive oil, or spread the chopped parsley in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Label with the date. Frozen parsley is best used in cooked dishes like soups, stews, sauces, or casseroles, as it loses its fresh texture and is not suitable for garnish.